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The Side RoomOff topic chat about pretty much anything other than music. Try to be respectful. Strong debate is welcomed, insults and trolling are not. This area is for over 18's only and may occasionally contain NSFW material, although it's not encouraged.

I have a thing for Swiss and Swiss-like cheeses, though I'm mostly impartial. I never met a cheese I didn't like, from a jiggly block of Velveeta to aged Parm to the stinkiest Stilton.

Right now Gruyere or smoked Gouda come to mind. I love the nutty flavors blending with a creaminess you can't get outside milk based things. The creaminess is really the deal - if you dig it, there's a whole palette of variations, from sharp to tart to mild to medicinal. If you don't like the creaminess, you're kinda hosed on cheese.

I have a thing for Swiss and Swiss-like cheeses, though I'm mostly impartial. I never met a cheese I didn't like, from a jiggly block of Velveeta to aged Parm to the stinkiest Stilton.

Right now Gruyere or smoked Gouda come to mind. I love the nutty flavors blending with a creaminess you can't get outside milk based things. The creaminess is really the deal - if you dig it, there's a whole palette of variations, from sharp to tart to mild to medicinal. If you don't like the creaminess, you're kinda hosed on cheese.

Have to say, I haven't tried Gruyere. Love some Gouda with some beers. Sort of surrounded by Brie which is good, but I'm trying to broaden my horizons

We had a cheese extravaganza for New Years. Classic Swiss Cheese fondue and Raclette. And that were just the appetizers.

My favorite was the combination of cave aged Gruyere and Taleggio. The fondue was the Classic Emmentaler and Gruyere mixture (white wine, garlic, Kirschwasser, nutmeg).

My favorites:

old Gouda, 2-2.5 years is best: firm and robust with rich caramel undertones, good salt, some crystallization adds to a nice texture, a real umami bomb. Terrific with a fig spread or dates stuffed with toasted almonds. Pair with a good Belgian triple.

Stilton: the King of cheese, it's a blue cheese with a firm body, it looks dubious with its caramel color and blue mold, but it has just the richest bouquet of almond and pleasant undertones of lactic acid and wine cellar, all flavors superbly arranged in a firm and creamy texture pulled together by a good salt and umami flavors. Superb with a good Sauternes, toasted hazelnuts, and pear purée.

St. Andre - triple cream Brie, rich and velvety, buttery with subtle Brie flavors paired with fresh cream. Pair with subtle flavors, such as fresh figs and a light wine with crisp acidity, such as a dry Mosel Riesling or Sancerre.

Humboldt Fog - semi soft goat cheese from Northern California with firm rind and creamy texture that's firmer towards the edges. It has very balanced and mild goat flavors and that tangy element of fresh goat cheese and subtle chalkiness that combines in such nice manner with the overall creaminess. Combine with roasted golden beets and, of course, an oaky California Chardonnay such as Rombauer.

La Tour - Italian triple milk cheese that comes in a tiny round, triple cream quality and a rich buttery flavor that integrates so nicely what we love about cow, sheep, and goat milk cheeses. At room temperature it takes on the consistency of a buttery, silky smooth spreadable cheese. Serve with a drizzle of Akacia honey and the most subtle of white wines, such as a light Gavi or a Blanc de Blanc.

Have to say, I haven't tried Gruyere. Love some Gouda with some beers. Sort of surrounded by Brie which is good, but I'm trying to broaden my horizons

Gouda is so gouda! (hur hur hur) But yeah, get after some Gruyere. It's delicious and amazingly complex.

Liquid's comment made me consider - while it's fine to just sit and eat cheese, it's really about what it's paired with. Beer, wine, bread, crackers, fruit, etc, all serve to accentuate and counterpoint the flavors of the cheese. I'm not over the moon about soft cheeses on their own, but they bake well (the temperature and consistency bring out other flavors) and pair amazingly with fruit (Camembert + fresh Pear = amazing).

So yeah, I'd encourage exploring both the cheeses themselves and what you're pairing them with for maximum mouth-yum.

We had a cheese extravaganza for New Years. Classic Swiss Cheese fondue and Raclette. And that were just the appetizers.

My favorite was the combination of cave aged Gruyere and Taleggio. The fondue was the Classic Emmentaler and Gruyere mixture (white wine, garlic, Kirschwasser, nutmeg).

My favorites:

old Gouda, 2-2.5 years is best: firm and robust with rich caramel undertones, good salt, some crystallization adds to a nice texture, a real umami bomb. Terrific with a fig spread or dates stuffed with toasted almonds. Pair with a good Belgian triple.

Stilton: the King of cheese, it's a blue cheese with a firm body, it looks dubious with its caramel color and blue mold, but it has just the richest bouquet of almond and pleasant undertones of lactic acid and wine cellar, all flavors superbly arranged in a firm and creamy texture pulled together by a good salt and umami flavors. Superb with a good Sauternes, toasted hazelnuts, and pear purée.

St. Andre - triple cream Brie, rich and velvety, buttery with subtle Brie flavors paired with fresh cream. Pair with subtle flavors, such as fresh figs and a light wine with crisp acidity, such as a dry Mosel Riesling or Sancerre.

Humboldt Fog - semi soft goat cheese from Northern California with firm rind and creamy texture that's firmer towards the edges. It has very balanced and mild goat flavors and that tangy element of fresh goat cheese and subtle chalkiness that combines in such nice manner with the overall creaminess. Combine with roasted golden beets and, of course, an oaky California Chardonnay such as Rombauer.

La Tour - Italian triple milk cheese that comes in a tiny round, triple cream quality and a rich buttery flavor that integrates so nicely what we love about cow, sheep, and goat milk cheeses. At room temperature it takes on the consistency of a buttery, silky smooth spreadable cheese. Serve with a drizzle of Akacia honey and the most subtle of white wines, such as a light Gavi or a Blanc de Blanc.

I asked for my bday present to be a wine and cheese tour but I want it to focus just as much on the cheese as the wine!

Dude, this is lovely. I will try all of these! I'm surprised I haven't seen the Humboldt Fog, with living here and all, I'll definitely hunt it down.

Recently got my hands on this one as well, can't stop thinking about it, have to go to Oregon for it...

Gouda is so gouda! (hur hur hur) But yeah, get after some Gruyere. It's delicious and amazingly complex.

Liquid's comment made me consider - while it's fine to just sit and eat cheese, it's really about what it's paired with. Beer, wine, bread, crackers, fruit, etc, all serve to accentuate and counterpoint the flavors of the cheese. I'm not over the moon about soft cheeses on their own, but they bake well (the temperature and consistency bring out other flavors) and pair amazingly with fruit (Camembert + fresh Pear = amazing).

So yeah, I'd encourage exploring both the cheeses themselves and what you're pairing them with for maximum mouth-yum.

I was quite surprised with Limburger, as it smells awful! Once I tried it though I was pretty surprised. Had that with some crackers after we got back from catching some Dungeness crab. A day to remember.

I was quite surprised with Limburger, as it smells awful! Once I tried it though I was pretty surprised. Had that with some crackers after we got back from catching some Dungeness crab. A day to remember.

Yeah, that's a unique one. A German specialty is to marinate it with sunflower oil, finely chopped shallots, and some mild cider vinegar for a few days. A real delight, except for its pungency.

I think my favorite snacking cheese is probably sharp cheddar. For sammiches, I like provolone, swiss, and to a lesser degree colby. My fave sammich is pastrami with both provolone and swiss on sourdough.

Most impressive cheese I've had recently was a vegan Wensleydale-Style with cranberries.
It's made from coconut milk and I don't think I'd have known it was vegan cheese if my vegan friends weren't eating it.
You can buy it in UK from Sainsbury's, who apparently have just started selling a range of vegan cheeses.
Investigation time.

wow. I see some dedication to the cheese in here. I can't pretend to that level of expertise.
Cheese and dried fruit is the bomb, though. I love it. My salads always contain some firm cheese like Comté or Cantal, and dried fruits like dates or raisins.

We just had baked Camembert the other day with a friend of mine, topped it with honey and nuts. We had some Malbec red wine from Cahors. It was cheap but surprisingly savory. Great to the nose.

My appreciation of cheese has no method whatsoever, I just go for whatever looks good right now. But liquid_air encourages me to look further into it. I mean, this just looks awesome;

Quote:

Originally Posted by liquid_air

Yeah, that's a unique one. A German specialty is to marinate it with sunflower oil, finely chopped shallots, and some mild cider vinegar for a few days. A real delight, except for its pungency.